CORN AND BLACK BEAN SUCCOTASH

CORN AND BLACK BEAN SUCCOTASH

Have you ever shucked your own corn and had a mess with all of the silks left behind?Here is a full-proof way to quickly clean and cook your corn!

Cut the bottom off of the cob with the husk on it.Then pull the corn out from the bottom.Rinse under a full stream water faucet to remove any excess silks.

Now we like our corn raw and would simply use a knife and cut the kernels from top to bottom while holding the ear of corn upright with the cut bottom on a plate.If you are going to cook the corn, the healthiest way is to steam it as most of the nutrients are maintained.You can also boil for 5 minutes or grill for 5-10 minutes.

Here is a great recipe

Ingredients:

2 tablespoons extra-virgin olive oil

1 1/2 cups chopped red onion

Coarse kosher salt

1 large garlic clove, minced

3 cups chopped red tomatoes (about 1 1/2 pounds)

2 1/4 cups corn kernels cut or from frozen bag

2 cups of organic black beans (drained and rinsed)

3 tablespoons thinly sliced fresh basil

Preparation:

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and black beans. Reduce heat to medium-low, cover, and simmer until corn and black beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.Can be served cold in a collard green wrap with some quinoa or brown rice to soak up the juices or by warm by itself!